Buffalo Chicken Bake

Buffalo Chicken Bake

     I was first inspired to try this based on a Pinterest post.  Buffalo Wings have become ubiquitous bar food in the U.S.  The term "Buffalo" refers to chicken wings fried and then tossed in a vinegar, cayenne, and butter sauce.  The origins of it are unclear but it's generally assumed to have originated in Buffalo New York.  I love the flavors and crave it often - but the nutrition balance is out of whack for my personal goals.  While overall this recipe would hardly be considered "low-fat" or "low calorie" by a nutritionist, I feel it's marked improvement from what I saw in my research.  Fat and calories tallies often get kicked to the curb by many chefs in deference to flavor. I'm trying to be more sensitive.  I use real butter and real full-fat cheese, but make adjustments in volumes where I feel flavor and texture won't be compromised.

     I broke from my usual insistence on making my own sauces and pulled a bottle of Franks Wing Sauce from the pantry.  It's a product I like.  On the contrary, I find most commercial Ranch dressings to be revolting and drab.  In one place I worked I used to make ranch dressing 8 gallons at a time - all of it mayo and sour-cream based.  Opening and dispensing these bladders of pre-made mayo are to this day one of the most revolting things I've ever done in a kitchen.  Don't get me wrong, I LIKE a good mayonnaise... just not THAT brand of mayo. I thought I'd take a stab at making one from scratch and lighten it up as I went.  The result I think turned out well.

Ingredients:
~pasta:
8 oz penne rigate (dry weight)
+Water, Salt, and olive oil
~protein:
2 boneless skinless chicken breasts (cubed 1")
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp black pepper
1 tsp vegetable oil
~ranch dressing:
1/2 cup low-fat buttermilk
1/2 cup no-fat greek yogurt
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried oregano
1 tsp dried dill
1 tsp onion powder
1 tsp garlic powder
1/4 cup "franks wing sauce" (or more to taste)
~assembly:
1 tblp unsalted butter (+ a smidge extra to grease the dish)
1/2  yellow onion (med dice)
2 cloves garlic (minced)
6 oz blue cheese (crumbled: 4 oz for filling, 2 oz for top)
~garnish:
1/4 cup green onion (bias cut)

Method:

1. Prepare pasta per package directions.  Drain well.
2. Dry rub:  Pat chicken dry with a towel and then add to a bowl with seasonings and oil.  Stir to combine and thoroughly coat chicken.  Refrigerate while dressing is made (or at least 20min.)
3. Make dressing and start filling: In a large bowl, combine buttermilk, yogurt, and dry seasonings.  Stir in wing sauce and 2/3 of the blue cheese.  Taste check and add adjust seasonings as needed (some brands of cheese come off saltier than others).  Now is also the time to adjust amount of heat from wing sauce.
4. Complete filling:  In skillet over med-high heat.  Add chicken and brown on all sides until golden.  Remove chicken from pan (keep warm) and add to dressing mixture.  In the same hot skillet add butter.  Swirl butter to coat pan and add onion.  Sauté onion until just starting to brown.  Add garlic, mix into onion and continue to cook till garlic "blooms".  Add onion/garlic mixture to dressing/chicken mixture.  Add pasta to chicken mixture.  Stir to combine.  Add cooked pasta.  Stir to combine.
5. Bake: Butter a 9x13 glass baking dish and add chicken/pasta mixture.  Sprinkle with remaining 2oz blue cheese.  Cover with foil and bake at 375F for 20min.  Remove foil and return to oven for another 10-15 min. to get a little crisp on the pasta and melt the cheese.  Garnish with green onions and serve.

Yield:  6 servings